Blue Water Bistro Retaurant in Lake Tahoe, CA

Everything we serve goes well with water.

Please plan on a leisurely meal and allow enough time to enjoy the many creations of our passionate chefs. Our menu changes seasonally to accommodate new ideas and the freshest regionally sourced ingredients. Many of our items are organically grown and/or naturally raised.



Chilled Prawns Served with Orange-Chili Cocktail Sauce		Steamed Clams Cooked with saki and garlic, finished with cilantro-lime butter and garnished with fresh cucumber & daikon radish
Crispy Fried Tofu Organic tofu tossed in a sweet chili sauce on sautéed ginger spinach		Chicken Skewers Naturally raised Petaluma free-range chicken with a Chinese-style BBQ glaze
Sweet Potato Dungeness Crab Cakes Chipolte rémoulade paired with paprika and herb infused extra-virgin olive oil and a balsamic vinegar reduction		Roasted Garlic & Brie Roasted red pepper pine nut chutney, rosemary french bread
Cheese & Fruit Mélange Dried plum-pistachio compote and water crackers		Hummus Platter Chipolte hummus, black bean hummus, jalapeno stuffed olives, Spanish manchego cheese, grilled Greek flat bread
Crab Crostini Garlic toasted bread, cucumber plank, crab salad & brie

Another Lake Tahoe Sunset

Dining on the Pier

"Everything goes great well water"


Soup Du Jour or Clam Chowder
Salads Salad Additions - Free Range Chicken, Prawns, Wild Salmon, Dungeness (2) Crab Cakes
Organic Baby Greens House made creamy parmesan cheese and black pepper dressing, heirloom cherry tomatoes, cucumber and daikon radish		Organic Apple Pear Salad Spring mix greens, Point Reyes blue cheese, toasted walnuts, maple balsamic vinaigrette
Goat Cheese & Roasted Beets Organic beets on baby organic greens with sherry vinaigrette		Spinach Salad With blackberry dressing, Point Reyes bleu cheese, candied almonds and grapes
Filet Mignon Salad Seared strips of filet mignon on organic spring mix greens, caramelized onions, Point Reyes blue cheese, and chopped walnuts, in a sherry vinaigrette

Chef's Daily Pasta Special		Chef's Daily Fish Special

Black Sesame Ono Hoisen chili glaze, coconut sticky rice, horseradish aioli, fresh mango and edamame		Mushroom Triangle Phyllo dough, shitake, portobello & button mushrooms, goat cheese, artichoke hearts and a horseradish vin blanc
Lentil Nut Loaf With cashews, walnuts, shitake mushrooms, gruyere and fontina cheeses, brown rice, mushroom sage sauce		Wild Halibut Fish & Chips Beer battered, quick fried, wild Pacific halibut with apple cabbage slaw and hand-cut Yukon gold fries
Filet Mignon Two filet medallions with mushroom trio red wine demi-glaze and scallion mashed potatoes		New York Steak Frites NY Choice strip loin with Pointe Reyes bleu cheese butter, Yukon gold hand-cut French fries
Filet Mignon & Lobster Tail Filet medallion, mushroom demi-glaze with a 6 oz. lobster tail, drawn garlic butter, scallion mashed potatoes		Wild Salmon Charbroiled with a cucumber pistachio yogurt and a chili riatta served over a fruit and nut spiked pearl couscous
Grilled Chicken Proscuitto wrapped free-range chicken breast stuffed with artichoke hearts, sun-dried tomatoes, kalamata olives, fresh mozzarella, finished with a balsamic demi glaze and served with roasted root vegetables		Bistro Bouillabaisse Jumbo prawns, crab, scallops, clams and specialty fish in a tomato based sauce with fennel, caramelized onions and saffron, served with rustic garlic bread
Steamed Lobster Tail Two 6 oz. coldwater lobster tails with drawn garlic butter and sweet coconut sticky rice
A gratuity of 18% of the total check will be added to parties of 6 or more.
Blue Water Bistro On the Boardwalk Pier at Timber Cove Marina 3411 Lake Tahoe Blvd., South Lake Tahoe, CA 96150 530-541-0113 E-Mail: firstresortslt@aol.com Home \| Lunch Menu \| Dinner Menu \| Directions © 2007